Keto Mac And Cheese
Creamy, comforting cauliflower mac and cheese with a triple-cheese sauce and a crisp pork-rind topping. At just 5.5g net carbs per serving and ready in 35 minutes, it delivers all the cozy nostalgia of the classic without the pasta or the carb crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This cauliflower mac and cheese is proof that going keto doesn't mean giving up comfort food. A silky three-cheese sauce coats tender florets, and a quick broil under crushed pork rinds gives you that golden, crave-worthy top.
Ingredients
- 2 lb cauliflower, cut into bite-sized florets (about 1 large head)
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup crushed pork rinds, for topping
Instructions
- 1
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4 to 5 minutes, just until fork-tender but not mushy. Drain very well and pat dry with a kitchen towel to remove excess moisture.
- 2
While the cauliflower drains, make the sauce. In a medium saucepan over medium-low heat, combine the butter, heavy cream, and cubed cream cheese. Whisk until smooth and melted, about 3 minutes.
- 3
Reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan a handful at a time, whisking until fully melted before adding more. Stir in the garlic powder, onion powder, ground mustard, and salt until the sauce is glossy and smooth.
- 4
Add the well-drained cauliflower to the cheese sauce and fold gently until every floret is coated. Taste and adjust salt and pepper.
- 5
Transfer to a buttered baking dish and sprinkle the crushed pork rinds evenly over the top. Broil on high for 2 to 3 minutes, watching closely, until the top is golden and bubbling. Let rest 5 minutes before serving.
Tips & notes
- Drying the cauliflower thoroughly is the key step. Any leftover water will thin the sauce and make the dish watery, so pat it down or even let it steam off in the warm pot for a minute.
- For extra richness, swap the pork-rind topping for a sprinkle of extra cheddar and broil until crisp, or skip the topping entirely to keep it vegetarian-friendly.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of cream to loosen the sauce.
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Frequently asked questions
- How many carbs are in keto mac and cheese?
- This recipe makes 6 servings, each with 5.5g net carbs (8.5g total carbs minus 3g fiber). Each serving also has 342 calories, 13g protein, and 29g fat, making it an easy fit for a keto or low-carb diet.
- Can I make this keto mac and cheese ahead of time?
- Yes. Assemble it through folding the cauliflower into the sauce, then refrigerate in the baking dish for up to 2 days. When ready to serve, add the pork-rind topping and bake at 375F for about 15 minutes until hot, then broil to crisp the top.
- Does cauliflower really taste like mac and cheese?
- It won't fool anyone into thinking it's pasta, but the tender florets soak up the triple-cheese sauce beautifully and deliver the same creamy, savory comfort. The ground mustard and sharp cheddar give it that classic tangy mac-and-cheese flavor.
